Meyer Lemon Scented Farro and Asparagus Salad

Meyer Lemon Scented Farro and Asparagus Salad

VegetarianDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 85.19
  • Health score: 44.00
  • Weight Watcher points: 6.00

Summary

If you have roughly 45 minutes to spend in the kitchen, Meyer Lemon Scented Farro and Asparagus Salad might be a great dairy free and lacto ovo vegetarian recipe to try. For $1.79 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 222 calories, 5g of protein, and 12g of fat. This recipe serves 6. It works well as a hor d'oeuvre. This recipe from Foodista has 2 fans. If you have salt and pepper, meyer lemon vinagirette, lemon zest, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is amazing. Meyer Lemon Grain Salad With Asparagus, Almonds And Goat Cheese, Grilled Asparagus Lemon-Thyme Farro Salad, and Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute) are very similar to this recipe.

Ingredients

  • farro
    farro2 cups
  • peas
    peas1 cup
  • lemon zest
    lemon zest2
  • meyer lemon juice
    meyer lemon juice3 tablespoons
  • asparagus
    asparagus1 bunch
  • olive oil
    olive oil1 tablespoon
  • shallots
    shallots2
  • crimini mushrooms
    crimini mushrooms1 cup
  • herbs de provence
    herbs de provence2 teaspoons
  • salt and pepper
    salt and pepper6 servings
  • macadamia nuts
    macadamia nuts0.25 cup
  • meyer lemon vinagirette
    meyer lemon vinagirette6 servings
  • meyer lemon juice
    meyer lemon juice0.25 cup
  • citrus champagne vinegar
    citrus champagne vinegar2 tablespoons
  • vegetable stock
    vegetable stock2 tablespoons
  • olive oil
    olive oil2 tablespoons
  • garlic clove
    garlic clove1 small
  • honey
    honey0.5 tablespoon
Instructions

Step 1

Cook farro according to package directions. (Note: My package said to soak at least 8 hours, however, I did not have time for this and just cooked it for about 1/2 hour and it turned out great!) During the last few minutes of cooking, add in frozen peas.

Step 2

Drain farro and peas.

Step 3

Add in the lemon zest and juice and toss.

Step 4

Meanwhile, cut asparagus into 3/5 inch pieces and steam until still crispy, but not hard.

Step 5

Add to bowl of farro and peas.

Step 6

On medium heat, heat 1 tablespoon olive oil In a large saut pan.

Step 7

Add in sliced shallots and cook until soft.

Step 8

Add sliced crimini mushrooms and saut until browned and soft.

Step 9

Add to bowl with rest of salad.

Step 10

Whisk together vinaigrette ingredients.

Step 11

Serve in a bowl, drizzle vinaigrette on top, and sprinkle macadamia nuts on top.

Categories

Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: dairy free, lacto ovo vegetarian

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe